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From the Heart & Minds of the Girl & the Fig in Sonoma
ISSUE 05 - 2018 #figchronicles from the heart & minds of the girl & the fig in Sonoma herbal influence 2#figchronicles // ISSUE 05 ONLINE STORE the fig cafe & winebar www.girlfigstore.com 13690 arnold drive, glen ellen www.thefigcafe.com Rhône-Alone www.therhoneroom.com Suite D 21800 schellville road, sonoma 707.933.3668 www.figsuited.com the girl & the fig CATERS! 21800 schellville road, ste c, sonoma www.figcaters.com 707.933.3000 the farm project sonoma roadside 20820 broadway - sonoma the fig rig the girl & the fig www.thefigrig.com 110 west spain street, sonoma 707.933.3000 707.938.3634 www.thegirlandthefig.com 3 #figchronicles // ISSUE 05 @sophies.glass #figchronicles CONTENTS #figchronicles Company Page 02 "The Springs" Carnicerias 13 Table of Contents 03 Kathleen Hill Collects 14 fig chronicles from our guests 04 Taking Flight 15 fig chronicles in Tokyo 05 Herbal Quintessence 17 Free Flow / Travel Haiku 06 Recipes 18 Meet the Maker - Bellwether Farms 07 Making the Most of Your Herbs 20 Keep On Truckin' 08 What to Read Next 21 Spin the Bottle 10 Sweet Tooth 22 Sonoma Day Tripping - West County 12 Megan Steffen 23 The Cheese Trail 13 Delicious New Chapters 24 when you are visiting us don't forget to hashtag your photographs with #figchronicles 4 #figchronicles // ISSUE 05 @howshouldibegin @samanthajanescott @notquitenigella @michelleemcgovern @no.par @sushiandbeyond #figchronicles from our guests 5 #figchronicles // ISSUE 05 #figchronicles Publisher Sondra Bernstein Editors Sydney Dean, Jennifer Worsham Contributors Sydney Dean, -
Smashburger a Smash Hit Burger Lad Gives Us the Lowdown on the Latest Burger Chain to Cross the Pond
SMASHBURGER A SMASH HIT BURGER LAD GIVES US THE LOWDOWN ON THE LATEST BURGER CHAIN TO CROSS THE POND STREET FOOD ICE CREAM AND FROZEN PROMOTIONAL SIGNAGE MOD PIZZA DESSERTS We head outdoors to get an Find out what’s hot and what’s Our industry experts offer their We discuss MOD Pizza with insight into this growing sector not in this popular market, as advice on how your business CEO John Nelson and find out and discover how vendors can well as the flavours that are can attract customers and keep about the latest restaurant to stay ahead of the competition causing a stir this summer. them coming back for more arrive on UK shores ISSN 2047-1718 July 2016 Print edition £3.25 • €4.5007 ISSN 2047-1718 07 www.quickbitemagazine.co.uk The UK’s Largest Food-To-Go and Quick Service Restaurant Magazine 9 772047 171005 9 772047 171005 A message from the editor Welcome to the July edition of QuickBite. It’s been a busy month in the world of food-to-go and quick service restaurants. One story that has caught my eye concerns a study which found outlets were risking survival due to their poor hygiene ratings. Editor According to research by food safety technology company Checkit, 61 per cent of Steven Jones consumers said they will boycott such businesses. [email protected] Office: +44 (0) 333 003 0499 This means that 18,379 restaurants, takeaways, sandwich/coffee shops, hotels and pubs in England, Wales and Northern Ireland are at risk, as they currently have a Food Standards Contributors Agency Food Hygiene Rating of two or below. -
Mobile Food Trucks
Mobile Food Trucks 1 CACEO and The City Of Mountain View Introduction 2 2 • Who you are, where you from, what is your position? • What role do you play in enforcing, inspection or communicating with Mobile Food Vendors/Trucks? • What role do you have in developing/updating ordinances? • My info: Chris Costanzo • 8 years Code Enforcement Officer • [email protected] • 650-526-7712 Today’s Topics • History of Food Trucks • Brief overview 1691-2015 • The morph from taco trucks aka “Roach Coach” to gourmet trucks • Enforcement Roles • County health • Police & parking enforcement • Code enforcement • How to use existing codes to enforce • Zoning • Parking • Neighborhood preservation • Private vs Public 3 Today’s Topics • Updating your municipal code • Council’s vision • Identify stake holders • City team • Timeline • Items to consider • Hurdles, legal issues and roadblocks • State laws • Business associations • Mobile food vendor associations 4 Brief History of the Food Truck • 1691 – New Amsterdam (now known as New York City) begins regulating street vendors selling food from push carts. • 1850’s – Dining cars begin feeding cross country train passengers. • 1866 – The Chuck wagon is invented by Charles Goodnight to feed cattlemen and wagon trains traversing the old West. • 1872 – The first diner is setup in a horse-drawn freight wagon. • 1894 - Sausage vendors sell their wares outside the student dorms at major eastern universities (Yale, Harvard, Princeton, and Cornell), and their carts became known as “dog wagons”. • 1917 – The US Army mobile canteens (field kitchens) begin to feed the troops. 5 Brief History of the Food Truck • 1872 – The first diner is setup in a horse-drawn freight wagon. -
Viagra Grapefruit
46 N Jordan Ave 45 Indiana 46 University 45 E Lingelbach Ln E Matlock rd E 10th St N Jefferson St N Fee Ln E Eastgate Ln N Union St Varsity Ln N Forest Ave E 8th St N Woodlawn Ave N Bryan Ave E 17thN Fess St Ave N Indiana Ave N Dunn St N Walnut St W College AveE 15th St Bloomington INNER E 14th St E 3rd St S Mitchell St S Rose Ave S Swan Ave S High St S Jordan Ave S Highland Ave W 16th St S Ballantine Rd W 15th St S Hawthorne Dr W 14th St E 7th St S Faculty Ave Butch’s S Eastside Dr S Woodlawn Ave E Atwater Ave E Hunter Ave S Lincoln St W Kirkwood Ave 12-822-0210 S College Ave S Walnut St E 1st St PHONE: 8 N Adams St FAX: 812-822-0218 S Rogers St WWW.EATBUTCH.COM W 5th St W 3rd St W Smith Ave 120 EAST 7TH STREET BLOOMINGTON, INDIANA 47408 W Howe St W 2nd St W 1st St BIGGER AND BETTER, YOU CAN'T BEAT OUR MEAT At Butch's, we offer a huge selection of the fi nest foods around. We pride ourselves on oversized portions, so be ready for leftovers. See Late night menu for wed - sat 11:00pm - 4:00am Will accomodate orders outside delivery zone for businesses, hotels, and large orders. CATERING Delivery Hours: 12:00 PM - half hour before closing FOR ALL OCCASSIONS PICK UP A CATERING MENU FOR MORE DETAILS MONDAY - TUESDAY 8:00 AM - 1:00 AM DINE IN, CARRY OUT, DELIVERY WEDNESDAY - FRIDAY 8:00 AM - 4:00 AM See Back cover for delivery map and information. -
RU Eating Healthy?
RU Eating Healthy? Changing the unavailability of healthy food choices at the Rutgers University Tag Words: Rutgers food policy, Healthy food options, grease truck, Rutgers dining hall, Rutgers food options, Authors: Jalpa Dhanani, Natalie Cicero with Julie M. Fagan, PhD. Summary A healthy diet is one of the important parts in our life. Having healthy diet helps maintaining or improving general health. Healthy diet means consuming minimal amount of all crucial nutrients. Nutrients can be gained from various different foods such as vegetables, fruits, whole grains, and nuts, so on. Busy schedules filled with work, school, and study time can leave Rutgers’s students with little time for sit down meals. Fast food is a speedy way to squeeze a meal into a fast-paced lifestyle. However, healthy and nutritious options are hard to find, especially for students living in campus. Since lack of attention is gain on healthy food, Rutgers students have set up a place where they will be educate what can be done for better food choices in campus. There, also will be healthy refreshments served outside SCC hall where students have held a conference on April 19, 2012 between 4:30-7:00 at the Archibald S. Alexander Library. What I mean by healthy food is food that contains low fat calories, low sodium, fruits, etc. There are many ways students can get healthy and cheap food on the campus. Educating students for importance of such a food option is the first part of the goal and Rutgers students are willing to take this challenge. (JD) Video Link: http://www.youtube.com/watch?v=HngF_keZbVI&list=UUts4_1WyqXMmVDfu9ZffstA&inde x=20&feature=plcp RU Eating Healthy? Since lack of attention is gain on healthy food, we have set up a place where we will be educate what can be done for better food choices in campus. -
DISTANT SHORES Biscayne Bay May Be Our Area’S Most Prominent Feature, but Just Try Getting Close to It by ROB JORDAN Photos by Silvia Ros
October 2008 Serving the communities along the Biscayne Corridor, including Arch Creek East, Bay Point, Bayside, Biscayne Park, Belle Meade, Buena Vista, Design District, Downtown, Edgewater, El Portal, Hibiscus Island, Keystone Point, Miami Shores, Morningside, North Bay Island, North Miami, Oakland Grove, Palm Grove, Palm Island, Sans Souci, Shorecrest, Star Island, Wynwood, and Venetian Islands www.BiscayneTimes.com Volume 6, Issue 8 DISTANT SHORES Biscayne Bay may be our area’s most prominent feature, but just try getting close to it BY ROB JORDAN Photos by Silvia Ros he only sound in the world, it Florida Circumnavigational Saltwater River State Park? Not just get to the swimming, loitering, and a host of other seems, is the rhythmic splashing of Paddling Trail, overseeing a segment of water, but get in it to cool off, swim, innocent activities. As a 2006 study by Tpaddle on sun-speckled water. Boat the statewide trail that stretches from launch a boat, or just float around. the Trust for Public Land put it: “...A traffic is light, the wind low on this week- John Pennekamp State Park to the north- The waterfront, after all, is synony- surprising number of South Florida resi- day morning. A silent current propels us ern end of Biscayne Bay. He had good- mous with Miami. It is one of the main dents rarely encounter the beautiful north as we paddle our brightly colored naturedly agreed to come on this some- reasons millions flock here for vacations waters that characterize our community.” kayaks along downtown Miami’s bayfront. what quixotic mission. and new lives. -
Not for Distribution
Chapter 11: Food, time and space Mobile cuisine in New York and Portland Karen A. Franck and Philip Speranza In the twenty-first century one might expect that the age-old tradition of sell- ing prepared foods in urban public space would have vanished. But in the US the custom flourishes, continuing to draw immigrants to its ranks. One may still encounter a lone Hispanic woman selling tamales, churros or sliced fruit from a grocery cart or Italian ices from a small cart she pushes by hand. But this is rare. Today nearly all vendors rely on trucks they drive or carts that are delivered to the chosen site. A recent change in food vending in the US, which accounts for the Taylorcurrent flourishing and of street food, Francis is the emergence of the gourmet food truck. Their operators aspire not just to cook and sell food but to prepare food made with Notfresh, possiblyfor local distributionor exotic ingredients and of high enough quality to achieve the status of ‘cuisine’, but at affordable prices. The advent of Twitter, Facebook and Instagram allows such trucks to move from place to place without losing their customers. They now number 4,000 nationwide in cities with populations over 100,000 (redOrbit 2014). To explore the topic of mobile cuisine we first take a brief look at the history of street food vending, primarily in New York. Then we consider four features of mobile cuisine: the food, the business, the vehicle and its use of space and time. Our data is drawn from interviews conducted in 2014 with 40 operators of mobile food trucks in New York and 42 operators of stationary carts and stationary trucks in Portland, Oregon, from observations of the sites where they are located and from online sources and previous academic research. -
PREPARED by ROYAL MALAYSIAN CUSTOMS DEPARTMENT for Further Enquiries, Please Contact Customs Call Center
PREPARED BY ROYAL MALAYSIAN CUSTOMS DEPARTMENT For further enquiries, please contact Customs Call Center : 1 300 88 8500 (General Enquiries) Operation Hours Monday - Friday (8.30 a.m – 7.00 p.m) email: [email protected] For classification purposes please refer to Technical Services Department. This Guide merely serves as information. Please refer to Sales Tax (Goods Exempted From Tax) Order 2018 and Sales Tax (Rates of Tax) Order 2018. Page 2 of 130 NAME OF GOODS HEADING CHAPTER EXEMPTED 5% 10% Live Animals (Subject to an import/export license from the relevant authorities) Live Bee (Lebah) 01.06 01 ✔ Live Boar (Babi Hutan) 01.03 01 ✔ Live Buffalo (Kerbau) 01.02 01 ✔ Live Camel (Unta) 01.06 01 ✔ Live Cat (Kucing) 01.06 01 ✔ Live Chicken (Ayam) 01.05 01 ✔ Live Cow (Lembu) 01.02 01 ✔ Live Deer (Rusa) 01.06 01 ✔ Live Dog (Anjing) 01.06 01 ✔ Live Duck (Itik) 01.05 01 ✔ Live Elephant (Gajah) 01.06 01 ✔ Live Frog (Katak) 01.06 01 ✔ Live Geese (Angsa) 01.05 01 ✔ Live Goat (Kambing) 01.04 01 ✔ Live Horse (Kuda) 01.01 01 ✔ Live Oxen 01.02 01 ✔ Live Pig 01.03 01 ✔ Live Quail (Puyuh) 01.06 01 ✔ Live Rabbit (Arnab) 01.06 01 ✔ Live Sheep (Biri-biri) 01.04 01 ✔ Live Turkey (Ayam Belanda) 01.05 01 ✔ Meat & Edible Meat Offal (Subject to an import/export license from the relevant authorities) Beef Bone (Tulang Lembu) (Fresh/ Chilled) 02.01 02 ✔ Beef Bone (Tulang Lembu) (Frozen) 02.02 02 ✔ Belly (Of Pig) (Fresh/ Chilled/ Frozen) 02.03 02 ✔ Boneless Ham (Of Pig) (Fresh/ Chilled/ 02.03 02 ✔ Frozen) This Guide merely serves as information. -
Surging Demand for Lobster Meat Changing Canadian Processing Patterns
VOLUME 11 / NUMBER 4 / FALL 2016 / QUARTERLY the newsmagazine for the food industry professional ©Fudio Surging demand for lobster meat changing Canadian processing patterns If there was one thing lobster processors Canadian dollars was $6.30, based on core volume meat items like lobster rolls were thinking about during the first these figures. while continuing to purchase at a similar part of the 2016 lobster season, it was rate to last year. Some of the portion sizes lobster meat. So the season was characterized by a may have been reduced (last year’s 6 oz roll slower pace of landings and a higher raw is now a 4 oz) but overall velocity is there.” Surging foodservice demand for lobster material cost. This combination supported meat is changing lobster processing processors’ move to pack lobster meat. Another processor commented that patterns, both in Canada and the U.S. chefs are being more creative in using New Brunswick processors say that both CK lobster meat as an ingredient, and they According to a summary of Prince Edward (claw knuckle) and CKL (claw knuckle leg) have adapted to high prices and are Island’s spring lobster season, volume was meat is moving as fast as they can produce it. keeping lobster items on the menu due to down 13.5%, to 23.5 million pounds, vs. their popularity. 27.2 million pounds last year. Landings, One packer, when asked what was however, were valued at $148 million, an supporting the strong demand said, “We “Many items made from other proteins increase of 22% from the spring 2015 think it really has to do with the U.S. -
The Regulation of Mobile Food Vending in New York City Author(S): John C
Title: The Regulation of Mobile Food Vending in New York City Author(s): John C. Jones Source: Graduate Journal of Food Studies, Vol. 3, No. 1, (Sep. 2016), pp.29-42 Published by: Graduate Association for Food Studies ©Copyright 2016 by the Graduate Association for Food Studies. The GAFS is a graduate student association that helps students doing food-related work publish and gain professionalization. For more information about the GAFS, please see our website at https://gradfoodstudies.org/. JOHN C. JONES The Regulation of Mobile Food Vending in New York City abstract | Gourmet food trucks are now a common sight on the streets of many United States cities. These trucks represent a recent evolution of a much older tradition of street food vending in urban America. However, food truck entrepreneurs in many cities encounter vending laws designed decades earlier that frequently restrict the operation of their businesses. This paper examines the regulatory framework of mobile food vending in New York City, drawing upon an analysis of popular media articles, civil codes, and government documents. Research reveals a web of municipal and state agencies that regulate mobile food vending, whose requirements are arguably both draconian and overly burdensome. Additionally, analysis suggests several factors contribute to an informal regulatory framework, which reinforces the formal governmental regulation. Finally, in response to ambiguous terminology of mobile food vending, the paper presents a typology of mobile food vending in New York City, which may be useful to those interested in understanding the potential scope of contemporary mobile food vending operations. keywords | Regulation, New York City, Mobile Food Vending, Food Trucks, Local Government INTRODUCTION In addition to the wide variety of in New York City, of which gourmet food trucks are but traditional restaurants in New York City, a quick glance at a part. -
Astan Premium Gold, Fresh Tuna Loin in the News
™ June 2019 TALESA SamuelsSamuels SeafoodSeafood MagazineMagazine FISHFFFISHIISSHH TALESTTALESTAAA SamuelsLL SeafoodEE MagazineSS InIn thisthis Issue:Issue: New,New, ExclusiveExclusive - AstanAstan PremiumPremium Gold,Gold, FreshFresh TunaTuna LoinLoin InIn TheThe News…News… PhiladelphiaPhiladelphia ChefsChefs TakeTake a BiteBite OutOut ofof ChildhoodChildhood HungerHunger InIn thethe Spotlight-Spotlight- MexicanMexican FoodFood Factory,Factory, A StoryStory ofof TacosTacos andand TogethernessTogetherness InIn thethe Current-Current- TheThe RichRich HistoryHistory ofof ShellfishShellfish aandnd SSandwichesandwiches MexicanMexican FoodFood FFactoryactory EmployeesEmployees ofof Spot Marlton, NJ thethe MonthMonth Mexican Food Factory - light A Story of Tacos and Togetherness by: Jessica Jewel Tyler Luis Ramos, Orlando Transportation Manager, does everything possible to help the Orlando office The name “Mexican Food Factory,” to some, may is because the family really cares about the quality of grow, whether it’s coming conjure images of tacos on a conveyer belt, similar to each ingredient. Take onions for example, this restau- in for night shifts, helping the classic scene in “I Love Lucy” (with tacos instead rant cuts 50 pounds of onions a week by hand. When the shipping office, or of chocolates.) But at the Mexican Food Factory in they tried using machines, the blades would dull too coaching his peers. Marlton, NJ, that’s the furthest thing from the truth. quickly, causing the skin to bruise and the produce to The name today, speaks to the amount of hard work taste less sweet. They decided then, that “by hand” is Laureano Vazquez-Avila, that happens in this building every day. For the past always better. Philadelphia Driver, is 40 years, the Sodaski family has run their restaurant currently running some of by relying solely on experimentation, elbow grease, Mexican Food Factory’s produce is actually grown in our longest, toughest and most importantly each other. -
Public Access Planning Studio Is a Graduate That Analyzes These Projects Through Mapping Exercises, Detailed Studio of the Edward J
RUTGERS 2030 MASTERPLAN PUBLIC ACCESS PLANNING FALL 2017 STUDIO Edward J. Bloustein School of Planning and Public Policy Graduate Planning Studio Rutgers, The State University of New Jersey New Brunswick, New Jersey 08901 http://bloustein.rutgers.edu Written by Michelle Hartmann Pranay Kumar Susana Gonzalez Rodriguez Sonia Szczesna Casey Wolf Ying Xu Chongrui Yang Edited by Michelle Hartmann Sonia Szczesna Casey Wolf The following report contributes to the Sustainable Raritan Initiative The Sustainable Raritan River Initiative, a joint program of Rutgers’ Edward J. Bloustein School of Planning and Public Policy and the School of Environmental and Biological Science, works with stakeholders around the Raritan region to balance social, economic and environmental objectives towards the common goal of restoring the Raritan River, its tributaries and its estuary for current and future generations. Written December 2017 Edited December 2018 Graduate Planning Studio: Public Access | Raritan River Multimodal Bridge and Boardwalk 2 ACKNOWLEDGMENTS Thank you to Frank Wong from the Department of Facilities and Capital planning for participating as the client for this studio project Thank you to all the stakeholders for participating in interviews to help inform this report. Delaware & Raritan Canal Watch Linda Barth, President Edward J. Bloustein School of Planning Matt Campo, Environmental Analysis and and Public Policy, Rutgers University Communications Group Karen Lowrie, Environmental Analysis and Communications Group Leigh Anne Von Hagen, A.M.